Abstract:

Purpose: To investigate the effect of sweet mayonnaise intake on β-carotene absorption by both animal and in
vitro experiments. Methods: The concentration of β-carotene was measured by high performance liquid chromatography
(HPLC). Rats were continuously fed an AIN-93 based diet for 12 days and β-carotene concentrations in rat livers from
different groups were measured at the end of the administration period. Sweet mayonnaise or soybean oil was stirred
together with grated mango in artificial gastric juice under simulated gastric peristalsis forces and β-carotene concentration
in the oil phase was measured at different time points. Equal amounts of β-carotene and soybean oil were orally administered
to each rat, and then the residence times of sweet mayonnaise and soybean oil in the rat stomach were observed and β-carotene
concentration in the oil phase was measured. Results: β-carotene concentration in the liver of sweet mayonnaise-fed rats
was significantly higher than in that of soybean oil-fed rats (P < 0.05).The in vitro experiments showed that the mango was
more easily dispersed in the sweet mayonnaise. β-carotene concentration in the oil phase of sweet mayonnaise-fortified diet
was significantly higher than in that of soybean oil-fortified diet, and an increase was achieved by extending the stirring
time from 30 to 60 min (P < 0.05). At 30 min after administration, the gastric juice of sweet mayonnaise-fed rats contained higher
β-carotene concentration than that of soybean oil-fed rats (P < 0.05), and the residence time of sweet mayonnaise in the rat stomach
was longer than that of soybean oil. Conclusions: Sweet mayonnaise intake more easily promotes β-carotene absorption than single
soybean oil intake; sweet mayonnaise can enhance the absorption of β-carotene from β-carotene-rich fruits.

Key words: sweet mayonnaise, β-carotene, soybean oil, high performance liquid chromatography, liver, gastric juice